1 lbs. skinless, boneless chicken breast halves - cut into strips
1 tbs. cornstarch
3/4 cup orange juice
1 tbs. light soy sauce (3)
4 tbs. honey (2)
2 tsp. fresh ginger root, minced (1)
3/4 cup cashews (1/4)
1/4 cup minced green onions
Instructions
Heat 1 tsp. of the oil in a wok over high heat. Add the celery and stir fry for 3 minutes. Remove the celery from the pan. Add the carrots and stir fry for 5 minutes. Add remaining 2 tsp. oil, then add the chicken and stir fry for 5 more minutes.
In a small bowl, dissolve the cornstarch into the orange juice. Mix the soy sauce, honey, and ginger. Add this sauce to the wok and cook over medium heat until thickened. Stir in celery and stir fry for 1 minute. Top with cashews and green onions.
Originally Submitted
10/28/2009
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